Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • 5 tbsp melted butter
  • 2 tbsp sugar

For the Cheesecake

  • 4 blocks (32 oz) cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 2 tbsp all-purpose flour

Instructions

  1. Prepare the crust: Preheat oven to 325°F (163°C). Mix cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan.
  2. Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in sour cream, vanilla, and flour.
  3. Fill the pan: Pour the mixture over the crust and smooth the top.
  4. Bake: Bake for 60–75 minutes, until the edges are set and the center slightly jiggles.
  5. Cool slowly: Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour.
  6. Chill: Cool completely, then refrigerate for at least 6 hours or overnight.
  7. Serve: Carefully remove the springform pan, slice, and enjoy!

Tip: Avoid overmixing the batter to prevent cracks and achieve a smooth, creamy texture.